Hydrophilic sucrose esters are widely used in whipped cream, but the relationship between their molecular structure, interfacial behavior, and whipping performance remains unclear. This study investigated three hydrophilic sucrose esters, S1170, S1570, and P1570, in sodium caseinate-stabilized cream systems. Interfacia...
Di Zeng, Cui-Ling Li, Li-Hua Huang et al.· Foods· 0 citations
Structuring emulsion gels with dietary fibers offers a promising strategy for regulating lipid digestion. In this study, insoluble soybean fibers (ISFs) modified by acidic (pH 3, S3-ISF) or alkaline (pH 11, S11-ISF) steam-cooking were used to prepare emulsions/emulsion gels, and their effects on interfacial behavior, g...
Xiu-Jie Zhao, Chao Cheng, Bi-Fen Chen et al.· Food Research International· 0 citations
Three sorbitan esters (Span 20, Span 40, Span 60) with increased hydrocarbon chain lengths (C12:0, C16:0, C18:0) were compared for their effects on fat crystallization, interfacial behavior, emulsification state and the quality of whipped cream. Span 20 inhibited nucleation and induced the formation of large plate-like...
Tao Liao, Di Zeng, Yong-Jian Cai et al.· Food Chemistry· 0 citations
This review systematically analyzes core strategies and cutting edge technologies for reconstructing large scale metabolic pathways in microbial cell factories using synthetic biology to address challenges such as metabolic burden, pathway imbalance, and host toxicity, ultimately paving the way for scalable and cost ef...
